Kitchen and staff facilities

Regularly check staff facilities like ovens, fridges and pipes for leakage and ensure temperatures are set for safety and efficiency. After hours, ensure lights and equipment are turned off where this doesn’t affect safety.

Use timers and thermostats on hot water boilers and boiling water dispensers

Set hot water cylinders to 60oC, and 55oC at the tap

Check seals on fridges and ovens, and thaw fridges and freezers regularly